Game Pie – Recipe

In Autumn, Blog, Seasonal Recipes by Luke StuartLeave a Comment

Raised Game Pie

Pastry (Hot Water Crust)
280g cold water
125g lard
125g unsalted butter
1 tsp salt
2 eggs, for glazing
680g plain flour

Method
1.Making the pastry must be done all at once, so have everything ready.
2.Put the water and lard in a large saucepan and bring to the boil.
3.Meanwhile, put the flour and salt in a large heatproof mixing bowl.
4.Pour the lardy boiling water all at once into the flour and mix well with a wooden spoon until it comes together into a ball, when cool enough to handle cut off a quarter of the pastry and set aside. Put the rest into a loose-bottomed cake tin then, using your fingertips, work it from the centre of the base outwards and up the sides of the tin to the top.
5.Try to form an even layer (about 1cm thick) on the base and sides. If the pastry tears or collapses it may be too hot – wait a few minutes for it to cool a little, then try again. Make sure the pastry overlaps the edge.

Raised Game Pie continued…
(Makes 2x 60mm H by 90mm D)
Filling
4 stoned, ready-to-eat prunes (soaked in brandy overnight)
25ml brandy
350g mixed game, diced
200g pork mince (coarse and fatty)
15g streaky bacon, finely chopped
½ tsp thyme leaves, picked and chopped
Pinch of ground mace (or grated nutmeg)
10g shelled pistachios
20ml red wine
¼ orange, finely grated zest and juice
¼ garlic cloves, crushed
Salt
Freshly ground black pepper
½ cinnamon stick

Method
Preheat oven 200˚c
1.Soak the prunes in the brandy overnight.
2.Drain the prunes, retaining the liquid.
3.Place the pork, bacon and game ingredients with the prune liquid into a large mixing bowl and mix very well together.Season well.The filling will become cohesive and sticky as you mix.Test, make a small burger and pan fry. Adjust the seasoning accordingly.
4.Pack half the filling into the pie, pressing down firmly, then dot the halved prunes all over the top. Cover with the remainder of the mix, it should come to just below the top of the pastry.
5.Brush the rim and edge of the pastry with a little beaten egg, then roll out the remaining dough into a disc and drape over the top. Crimp the pastry edges to seal the pie, pushing the crimps inside the tin, so you can remove the pie easily later.
6. Make a small hole in the centre of the lid to let steam escape, then push the cinnamon stick into the hole to act as a chimney.
7.Cover the pie very loosely with a sheet of baking paper, then one of foil, and gently scrunch the foil edges just enough to keep the cover on.
8.Bake the pies for 20 minutes.
9.Turn down the temperature to 160°c and cook for a further 25 minutes.
10. Remove the baking paper/foil covering, then return the pie to the oven for a further 25 minutes.
11.Remove the pie from the oven and turn the temperature back up to 200°c.
12. Let the pie cool for 20 minutes to firm up a little, then gently remove the sides of the tin, leaving the pie on a metal base.
13. Brush the top and sides of the pie with the remaining beaten egg and return it to the oven for a final 15-20 minutes to crisp up and brown.
14. Remove from the oven once more, and let it cool slightly before eating.
15. Serve with Cumberland Sauce.

New Potato Peeled Salad
(Serves 2-4)
500g waxy new potatoes (skin on)
1 spring onion, finely cut
1 tbsp flat leaf parsley, finely chopped
Fresh mint

For the dressing
2 tbsp smooth Dijon mustard
2 tbsp red wine vinegar
Salt and freshly ground pepper
A small jug of warm water
320g sunflower oil

Method
1. Place the potatoes in cold salted water with a sprig of fresh mint, bring up to the boil and cook through.
2. To make the dressing: Place the mustard, vinegar and small amount of warm water in a bowl with salt and pepper.
3. Carefully whisk and pour in your sunflower oil until thick and glossy.
4. Remove from the water and steam dry, whilst still warm peel the skins off the potatoes (this enables the dressing to soak into the potatoes better).
5. Slice the potatoes and lay in a dish, whilst the potatoes are warm pour over the dressing and season, finish with parsley and spring onions.
6. Mix together and serve.

Cumberland Sauce
1 small lemon
1 small orange
120g redcurrant jelly
80ml port
1 tsp mustard powder
1 tsp ground ginger
Pinch salt

Method
1. Strip the zest from both the lemon and the orange, using a potato peeler, then cut them into very small strips ½ inch (1cm) long and as thin as possible.
2. Blanch for 5 minutes to extract any bitterness, refresh and then drain well.
3. Now place the redcurrant jelly in a saucepan with the port and melt, whisking them together over a low heat for about 5 or 10 minutes. The redcurrant jelly won’t melt completely, so it’s best to sieve it afterwards to get rid of any obstinate little globules.
4. In a mixing bowl, mix the mustard and ginger with the juice of half the lemon until smooth, then add the juice of the whole orange, the port and redcurrant mixture, and finally the strips of lemon and orange zest. Mix well and the sauce is ready to use.

WhitePepper’s Top Tip –
Thicken with arrowroot as required.
Cumberland sauce stores well in a screw-top jar in the refrigerator for up to four weeks.

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